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Course: Starter
Dish: Vegetarian
Serves: 4
Nutritional information per serving:
Nutritional value per serving
Nutrient Per serving
Energy 1005kJ
Fat 13.8g
   of which saturates 2.2g
Carbohydrate 17.6g
  of which sugars 4.7g
Fibre 6.8g
Protein 8.4g
Salt 0.62g


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Billy & Jack’s roasted sweetcorn hummus (ve)

In celebration of International Hummus Day (13th May), Canned Food UK brings you the next recipe in Billy and Jack’s Dinner Party Masterclass – roasted sweetcorn hummus. The recipe uses canned sweetcorn and chickpeas.

  • 1 x 400g can sweetcorn
  • 1 x 400g can chickpeas
  • 2 tsp tahini paste
  • 1 clove garlic
  • 1 lemon
  • Rapeseed oil
  • 2 tbsp coconut flakes
  • 1 tsp zaatar
  • Smoked salt, a pinch
  • Seasonal vegetables/flatbreads
  1. Preheat the oven to 200°C fan. Drain the sweetcorn and pour onto a preheated baking tray, roast for 10 minutes, until turning golden brown, reserve a tbsp for later and tip the rest into a blender or food processor.
  1. Add the drained chickpeas, tahini, garlic, juice of the lemon and a tbsp of rapeseed oil. Blend on full speed, add water to reach the desired consistency, season generously with the smoked salt and blend again.
  1. Pour into a serving bowl, indent the top with a spoon and top with an even covering of first rapeseed oil, then the coconut flakes, reserved roasted corn and the zaatar.
  1. Serve with seasonal raw vegetables and/or flatbreads to dip.
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